1.   Preheat oven to 400 degrees. In a large bowl, place the corn kernels and a little olive oil and toss to coat. On a foil-lined cookie sheet, brushed with a little olive oil, add the corn kernels and poblano pepper. Roast for 12 minutes, then remove and allow to cool. Once cooled, remove the skin and seeds from the poblano pepper, and then finely dice. In a mixing bowl, add the poblano pepper, corn, red onion, tarragon, cherry tomatoes, lime zest and juice, salt, and pepper, and mix well.

2.   Meanwhile, season the pork tenderloin with sea salt and pepper. Place an oven-safe skillet over medium-high heat and add 4 tablespoons of canola oil. Once the oil has heated, add the pork loin, and sear on all sides. Once seared, place the skillet into the oven to finish cooking, about 10 minutes (internal temperature should read 140 degrees). Once the pork loin is cooked, remove it from the pan, set aside on a platter, and cover with foil to let it rest.

3.   Place the skillet back onto the stove and deglaze the pan with the white wine, using a flat wood spatula to scrape the fond from the pan. Add the ketchup, honey, and red pepper flakes, and cook until the sauce forms a nice consistency.

4.   Slice the pork loin into ½-inch slices against the grain. Spoon a healthy portion of the corn relish onto the plate, and arrange the pork loin slices on top. Then, spoon some of the pan sauce over top the pork loin, and serve.

Per serving: 453 calories, 63 grams protein, 27 grams carbohydrates, 15 grams sugar, 9 grams fat, 166 milligrams cholesterol, 174 milligrams sodium, 5 grams dietary fiber.